Prepare the zucchini flowers:
You don't have to do this but I like to remove the pistil as presentation wise I think it gives a nicer look. Try to do this as close to filling time as possible.

Make the filling:
Pass the ricotta through a fine mesh. Grind over with a little chilli and white pepper and sprinkle in half of the parmesan - stir well and taste, then keep adding parmesan and/or seasoning until you achieve a taste you like.

Stuff the zucchini flowers:
Place the filling into a piping bag and pipe each flower about three-quarters full - leave enough space and twist the top of the flower.

You can now store this on paper towels on a single layer in the fridge until ready to bake.

Line a baking tray with baking paper - drizzle over with a little olive oil and then roll the zucchini over the surface to lightly coat them.

Bake in a preheated 160°C oven for about 10 minutes, then carefully turn the zucchini over and continue baking until the zucchini is tender and the flower tops have started to crisp.

Serve immediately with a light drizzle of extra virgin olive oil and a light grinding of chilli.